Any mixture of cheese can be used and it is fun to experiment with different flavours, but the base must always be made from full-fat soft cheese to make the bites cling together. Try soft cheese flavoured with chives and, instead of Cheddar, use grated Wensleydale, Cheshire, Caerphilly or Lancashire cheese. A Blue Stilton or Italian Dolcelatte or Gorgonzola can be used in place of Danish Blue.
75 g (3 oz) full-fat soft cheese
100 g (4 oz) Cheddar cheese, grated
50 g (2 oz) Danish Blue cheese, at room temperature
freshly ground black pepper
4 - 5 tablespoons finely chopped fresh parsley
2 - 3 tablespoons plain flour
1. Work the cheeses together with a fork to form a smooth paste. Add pepper to taste.
2. Put the chopped parsley and flour on separate flat plates. Dip your hands in the flour, shaking off any excess, then shape the cheese mixture into 20 small balls, reflouring your hands as necessary. Roll each ball in chopped parsley.
3. Transfer to a serving plate and refrigerate for 30 minutes before serving. Serve chilled.
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